Antioxidant activity of traditional Chinese medicinal herbs

被引：19

作者：

Lee, Ya-Chi ^{[2
]}

Chuah, Ai Mey ^{[2
]}

Yamaguchi, Tomoko ^{[1
]}

Takamura, Hitoshi ^{[1
,3
]}

Matoba, Teruyoshi ^{[1
]}

机构：

[1] Nara Womens Univ, Dept Food Sci & Nutr, Nara 6308506, Japan

[2] Nara Womens Univ, Grad Sch Humanities & Sci, Nara 6308506, Japan

[3] Nara Womens Univ, KYOUSEI Sci Ctr Life & Nat, Nara 6308506, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2008年 / 14卷 / 02期

关键词：

Chinese medicinal herbs; antioxidant; radical-scavenging activity; polyphenol;

D O I：

10.3136/fstr.14.205

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Traditional Chinese medicinal herbs have been used for thousands of years to treat numerous ailments. In recent years, these herbs have been the focus of attention due to their medicinal and pharmacological benefits. In the present study, 25 types of herbs commonly used in Chinese medicinal culinary diets were quantitatively investigated for their various antioxidant activities. Using the 1,1-diphenyl-2-picrylhydrazyl high pressure liquid chromatography and 2'-deoxyguanosine oxidation methods, the highest antioxidant activity was found in chrysanthemum (Ju Hua), followed by hawthorn (Shan Zha), licorice root (Gan Cao), hibiscus (Luo Shen Hua), cassia seed (Jue Ming Zi) and Chinese wolfberry (Gou Gi), while poria (Fu Ling) and adlay (Yi Yi Ren) contained the lowest antioxidant activity. The same trend was also observed for total phenolic content using the Folin-Ciocalteu method. Ascorbic acid and tocopherol were only detected in trace amounts, suggesting that phenolic compounds may be the main contributors to herbal antioxidant activities.

引用

页码：205 / 210

页数：6

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